Sausage and Peppers Pizza Casserole

• 1 lb Italian sausage, casing removed
• 1 medium onion, diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 (15 oz) can tomato sauce
• 1 (8 oz) can tomato paste
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp crushed red pepper flakes
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 8 oz pizza dough, store-bought or homemade

Steps

1. 1 Preheat oven to 375°F.
2. 2 Brown the sausage in a large skillet, then transfer to a paper towel-lined plate.
3. 3 In the same skillet, sauté onions and peppers until softened.
4. 4 In a greased 9x13 inch baking dish, spread a thin layer of tomato sauce.
5. 5 Layer half of the pizza dough over the sauce.
6. 6 Top with the sautéed veggies, sausage, and remaining tomato sauce.
7. 7 Add another layer of pizza dough, then sprinkle with mozzarella and Parmesan.
8. 8 Bake for 30 minutes or until the top is golden and bubbly.
9. 9 Let stand 5 minutes before serving.

Equipment

• 9x13 inch baking dish
• skillet

Variations

• Add crumbled cooked bacon for a smoky twist.
• Swap Italian sausage for ground turkey for a leaner option.

Substitutions

• If pizza dough is unavailable, use a layer of flatbread or naan instead.
• Substitute mozzarella with provolone for a different flavor profile.

Pairings

• Garlic bread
• Caesar salad

Nutrition

Tips

• For a crispier top, broil for 1-2 minutes at the end, watching closely to avoid burning.
• Customize with your favorite pizza toppings like olives or mushrooms.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat covered with foil at 350°F for 30 minutes.

Serving Suggestions

• Serve with a side of garlic bread and a fresh green salad.
• Pairs well with a light Italian white wine.

FAQ